Slow Roasted BBQ Lamb Shoulder

• Difficulty3/5
• Prep time20 mins
• Cook time5 hrs
• Serves4 - 6
• HardwoodCherry

Mediterranean-inspired, this slow-roasted lamb dish is paired with tart and flavorful yogurt sauce, harissa hot sauce, and grilled flat bread. It’s time to dig in and eat with your hands.

• 1/4 tsp caraway seeds
• 1/4 tsp coriander seeds
• 1/4 tsp cumin seeds
• 1 tsp dry mint leaves

• 2 oz ancho chiles, stemmed and seeded
• 1 tbsp smoked sweet paprika
• 1 tbsp lemon juice
• 3 lrg garlic cloves, 1 clove mashed to a paste

• 1/4 cup extra virgin olive oil
• kosher salt
• 3 lb lamb should roast on the bone

• 1/4 tsp caraway seeds
• 1/4 tsp coriander seeds
• 1/4 tsp cumin seeds
• 1 tsp dry mint leaves
• 2 oz ancho chiles, stemmed and seeded
• 1 tbsp smoked sweet paprika

• 1 tbsp lemon juice
• 3 lrg garlic cloves, 1 clove mashed to a paste
• 1/4 cup extra virgin olive oil
• kosher salt
• 3 lb lamb should roast on the bone

In a spice grinder, finely grind the caraway, coriander and cumin seeds.

In a microwave-safe bowl, cover the ancho chilies with water and microwave on hi for 2 minutes.

Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender. Add the grinded spices, paprika, lemon juice, the 2 garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa sauce until smooth.

Set lamb in a medium roast pan and rub ½ cup of the harissa all over the meat; let stand at room temperature for 2 hours or overnight.

Start the Traeger Grill on smoke with lid open until fire is stablished (4 – 5 Minutes). Set temperature to 325 degree F and pre-heat, lid closed, for 10 to 15 minutes.

Add ½ cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2 ½ hours, adding water to the pan a few times.

Remove foil and cook for about 2 ½ hours longer, until the lamb is brown and tender; occasionally spoon pan juices on top.

Let stand for 20 minutes after removing from grill. Meanwhile, in a small bowl, combine the yogurt with cilantro, mashed garlic clove and 2 tablespoons of olive oil. Using a fork, pull the lamb off the bone in large chunks.

Using your fingers, pull the lamb into smaller shreds and serve with the yogurt sauce and lettuce leaves, naan and the remaining harissa sauce. Enjoy!

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